Recent User Reviews

I have used soup bases of all kinds available at retail this brand is about the closest I have used to restaurant type bases. Remember these do not take the place of a good stock of any kind . They should be used as an enhancer to stocks and sauces. The days of reducing a 10 gallon stock pot down to a 1/2 pint of Glace Divian are long over . Its is unaffordable and not efficient in this day and age. They also make a low sodium chicken base that's is good. The product sells on line for as high as 8.50 plus shipping this is to high. Publix sells it for about 4.49 to 4.98. I have even seen it in Walmart for less. Their lobster base as well as clam base are very good and actually contain lobster and clam. They are shelf stable but once opened like commercial brands should be refrigerated. :EJB:

The liquids stocks Swanson, Progresso, Campbels taste like the chicken was dipped in with added sugar and salt they are worthless. If you want this type stock just take a cup of warm water add 1 t MSG dash of sugar, 1/2 t salt and some yellow color. Its the same thing

I've switched entirely to this brand. One of the main reasons being that when we buy carton stocks such as Swanson beef or chicken broth/stock we are paying a premium for the shipping weight of water. It's a bonus as you point out that it actually produces a decent taste. I have not seen their clam base, my Publix may not carry it but I would like to try it since I've had to use the lobster base in place.